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I cook lentils every week; they are a good resource for many nutrition components and it’s a good way to reduce the quantity of meat in our diet. When I don’t have enough time, I just put 1 carrots and one onion inside the pot without chopping them, they release anyway all the flavor.

In Italy, it is tradition to eat them for New Year’s Eve, right before the midnight. We say that lentils bring good luck and money. We also wear red underwear for good luck, but that’s another story!

Time: prep: 8 hour soaking in cold water (better the night before for the next morning) + 1 hour cooking

Ingredients: for 6 portions

500 gr lentil (good quality one: I prefer red lentils or small ones)

2 big carrots

2 onions

1 tbs concentrate tomatoes sauce

2 laurel oak leaves

1 garlic clove

1 stick fresh celery

olive oil, pepper, salt

rosemary

1.Peel and wash onions and carrots and mix them in the electric chopper or cut finely with a knife.

2. Heat 1 tbs olive oil in a big pot and, when it starts frizzling, add carrots and onions. Let them fry, until they are golden.

3. Add your lentils, laurel oak leaves, rosemary, 1 tbs concentrated tomatoes, 1 stick fresh celery ( so it is easier to remove) and two big glasses of water, until the water cover all lentils. I cook them with low heat, with a lid on, for 45 minutes. Then I check them to see if they are ready. I add pepper and salt, when they are near to the end of being fully cooked.